Pumpkin Kubbeh Soup is a delightful variation of traditional Middle Eastern Kubbeh soup. The addition of pumpkin adds a subtle sweetness and a lovely orange hue to the soup.
Ingredients
Servings 8
Filling
- 2 tablespoons oil
- 1 onion finely chopped
- 3 garlic cloves crushed
- 1 lb. ground beef with 20% fat
- ½ teaspoon salt
- ¼ teaspoon black pepper
Dough
- 3 cups semolina
- 3 tablespoons olive oil
- ½ teaspoon salt
- 1½ cups water
Soup
- ¼ cup oil
- 1 large onion finely chopped
- 4 garlic cloves crushed
- 1 tablespoon sweet paprika
- 1 teaspoon turmeric
- ½ teaspoon cumin
- 1 tablespoon sugar
- 1 tablespoon salt
- ¼ teaspoon black pepper
- 4 tablespoons tomato paste
- 2 lb. 900 grams pumpkin cut into small cubes
- 2-3 celery stalks with the leaves roughly chopped
- 7-8 cups of water
Nutritional Facts
Nutrition Facts
Pumpkin Kubbeh Soup
Amount per Serving
Calories
571
% Daily Value*
Fat
28
g
43
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
16
g
Cholesterol
40
mg
13
%
Sodium
1289
mg
56
%
Potassium
843
mg
24
%
Carbohydrates
60
g
20
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
20
g
40
%
Vitamin A
10255
IU
205
%
Vitamin C
15
mg
18
%
Calcium
75
mg
8
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
The filling:
- Heat the oil in a large pan over medium heat.
- Add the chopped onion and garlic, and sauté them until they turn a golden brown, about 7 minutes.
- Add the ground beef, along with salt and pepper. Continue to cook while breaking up the meat, ensuring it's no longer red, about 10 to 12 minutes.
- Transfer the filling into a bowl, allow it to cool down, wrap it tightly with plastic wrap, and refrigerate it for 2 to 3 hours to chill.
- Stir the mixture thoroughly once the filling has cooled completely, as the fat tends to settle at the bottom.
The dough:
- Add semolina to a large bowl.
- Add oil and salt and mix.
- Gradually add the water and gently mix with your hands.
- Let it rest for 15 to 20 minutes while the dough thickens.
Make the Kubbeh:
- Oil your hands. Take the dough and divide it into small pieces of equal size.
- Flatten each piece and place 1 to 2 teaspoons of the filling in the center. Fold the dough around the beef and pinch the edges. Pass it between your hands to seal the cracks and make it smooth.
The soup:
- Add the oil into a large pot set over medium heat.
- Add the onion, garlic, paprika, turmeric, cumin, sugar, salt, and pepper to the pot. Stir and sauté for approximately 5 to 7 minutes until the onions caramelize.
- Add tomato paste and cook for an additional 1 minute.
- Add pumpkin cubes and celery.
- Pour water into the pot. Raise the heat to high and bring to a boil. Once boiling, cover the pot with a lid, reduce the heat to low, and simmer for 35 to 45 minutes or until the pumpkin cubes are tender.
Before serving
- Bring the soup to a gentle boil and carefully add Kubbeh. Cover and cook on medium heat for 30 minutes, stirring occasionally so the kubbeh won’t stick to the bottom. Serve warm.
if using whole pumpkins for cubing, do your blood supply a favor and stick in microwave for a few mins to soften.